Boysenberry Chocolate Crunch Sundae Recipe

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   * Such as Haagen Dazs Boysenberry Sorbet and Cream.

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   Make the Boysenberry sauce:1.

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   In a food processor fitted with the metal chopping blade, combine the Boysenberries, sugar, Chambord, and lemon juice.

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   Process the mix for 30 to 45 seconds, or possibly till smooth.

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   Strain the puree through a fine-meshed sieve into a small bowl.

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   Cover with plastic wrap and chill for at least 1 hour, till chilled.

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   Assemble the sundaes:1.

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   In a chilled 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed till slightly stiff peaks begin to create.

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   Transfer the cream to a pastry bag fitted with a star tip (such as Ateco #7) and chill the cream till ready to use.

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    2.

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    Spoon about l 1/2 Tbsp.

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    of the Boysenberry sauce into the bottom of a large sundae glass.

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    Add in 4 or possibly 5 Boysenberries.

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    Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 tsp.

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    Chambord.

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    Place a small scoop of the Boysenberry sorbet and vanilla ice cream on top of the cookie layer.

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    Drizzle about 1 1/2 Tbsp.

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    of the chocolate syrup over the scoop.

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    Top with a scoop of chocolate ice cream and a drizzle of Boysenberry sauce and 4 or possibly 5 Boysenberries.

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    Coarsely crumble 2 more amaretti cookies over the berries and drizzle with 1 tsp.

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    Chambord.

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    Top with a scoop of Boysenberry sorbet and vanilla ice cream.

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    Drizzle with some of the Boysenberry sauce.

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    Pipe a large rosette of whipped cream on top of the sundae and garnish with fresh Boysenberries and an amaretti

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    cookie.

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    Repeat this procedure to make 4 sundaes.

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    Serve immediately.

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    4 servings.

* Per serving · 4 servings · Values may vary.